Thai Steamed Mussels and Dipping Sauce

Ingredients for steaming the mussels don't need to be exact. Throw in what you have. Seems like there isn't enough juice to steam but there is.

Ingredients

4 pounds mussels, cleaned and debearded
3 stalks lemon grass, chopped
5 shallots, chopped
1 cup basil leaves
4 green jalapeno peppers, sliced
2 tablespoons fish sauce
2 tablespoons lime juice (I thrown the lime carcasses into the pot too)
Sliced galanga

Instructions:

Place all the ingredients in a large pot and stir thoroughly. Turn heat to medium-high (or high), cover and steam for 5 minutes or until the mussels open and are hot. Remove from heat and serve with the dipping sauce below.

Dipping Sauce Ingredients:

6 garlic cloves, finely minced
8 green Thai chilies, finely chopped
1/3 cup fish sauce
1/2 cup lime juice
3 tablespoons sugar
2 tablespoons chopped cilantro
2 tablespoons chopped mint
2 tablespoons thinly sliced green onion

Combine all dipping suace ingredients until the sugar dissolves.

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Servings: 6

From: Half Baked Harvest

Notes: I halved the chicken breasts so that they were thinner. I also finely chopped up the sun-dried tomatoes. I didn't have orzo so I used some very small elbow macaroni, which everyone preferred over orzo. Cooked the pasta a little bit longer since it was bigger than the orzo.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts or small thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
Salt & pepper
2 tablespoons butter
1 medium shallot, chopped
2 cloves garlic, minced
1 cup dry orzo pasta
1/3 cup dry white wine
1 cup heavy cream
2 teaspoons Dijon mustard
1/3 cup grated parmesan cheese
2 cups fresh baby spinach
1/2 cup oil packed sun-dried tomatoes, oil drained
Juice of 1 lemon
Fresh rosemany, for serving (optional)

Instructions

1.    Preheat oven to 400 degrees F.

2.    Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.

3.    To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any accumulated juices left of the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

4.    Serve the chicken topped with lemon juice and rosemary, if desired.